Ingredients Jump to Instructions ↓

  1. 4 Poblano chiles - roasted and peeled

  2. 1/2 cup 118ml Whipping cream

  3. 2 cups 474ml Water

  4. 3 tablespoons 45ml Butter

  5. 2 teaspoons 10ml Salt

  6. 1/4 teaspoon 1 1/3ml Freshly-cracked black pepper

  7. 1 1/2 cups 355ml Instant polenta

  8. 1/2 cup 118ml Mexican crema

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Remove the stems, seeds and veins from the chiles. Cut them into thick slices. Place the slices in a blender and add the whipping cream and water. Blend until smooth. Pour the mixture into a saucepan. Bring it to a boil and add the butter, salt and pepper. Slowly stir in the polenta. Turn the heat to low and continue cooking and stirring for 3 minutes until the polenta grains have softened. Serve with a dollop of the Mexican crema as garnish. This recipe yields 6 servings. Each serving: 319 calories; 5 grams protein; 34 grams carbohydrates; 5 grams fiber; 19 grams fat; 11 grams saturated fat; 51 mg. cholesterol; 800 mg. sodium.


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